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This Slow Cooker Lamb Curry is mixed up in just 5 minutes. This ‘fakeaway’ also happens to be packed with extra veg and super tasty.
![Slow Cooker Lamb Curry easy recipe](http://www.tamingtwins.com/wp-content/uploads/2022/01/slow-cooker-lamb-curry-2.jpg)
There is something so comforting about coming home to the smell of this Easy Slow Cooker Lamb Curry wafting through the door.Throw everything in in the morning and by the evening, it’s tender and full of flavour. Packed with extra vegetables, just add some rice and naan bread and your Friday night fakeaway is ready to go.This recipe is also part of a series of 9 (yes – NINE) new Slow Cooker recipes I’m posting over the coming weeks. Watch me cook them on Instagram and TikTok.
You’ll love this recipe because:
Deliciously soft and tender meat.
A brilliant fakeaway.
Throw it all in, no prep needed!
FAQs about the Slow Cooker Lamb Curry Recipe
Which Slow Cooker do you use and recommend?
I use: Morphy Richards Sear & Stew Slow Cooker (it’s light and you can use it for browning on the hob too).
For induction hob users: Lakeland Digital 6.5l Slow Cooker
Also! Top tip, buy a WiFi plug for it so you can switch it on or off from your phone when you’re at work? What a time to be alive.. I have these: Tp Link Tapo Smart Plug (Also you can set up with your Google or Alexa to say “Switch on Slow Cooker” WHATTT
Do I REALLY not need to brown the lamb?
You don’t need to but if you want to, sure, you can. It maybe adds 5% more flavour to the overall dish?
I’m willing to take this as a short cut though as in this dish there are so many other really tasty flavours.
What type of lamb should I use?
Any type of cubes of lamb sold in the supermarket or butcher for slow cooking, so shoulder or leg is fine.
I have used lean leg steaks cut into cubes to reduce the fat and this results in meat that isn’t quite so tender. Still tasty, but not fall apart soft.
Which curry paste should I use?
Whichever type/level of spice your family prefer. I’ve tried lots and they’ve all worked well.
Is this recipe spicy?
The spice level will depend totally on which curry paste you choose. Use the spice level that your family prefer.
You could also add chopped chillis on top before serving if some of the family want extra spice.
Can I cook this in the oven or on the hob instead?
You can cook this in the oven. It will take about 3 hours at 160C. You will need to add extra liquid, an extra can of tomatoes works well.
This recipe is designed for the slow cooker though, so you will need to adjust accordingly.
Can I freeze this recipe?
Yes, you can freeze any leftovers. Defrost and reheat thoroughly when you want to enjoy them.
Alternatively, you can freeze all of the ingredients in a bag raw as a ‘dump’ meal and then cook.
Can I prepare this recipe the night before?
Yes. Throw everything for the initial cook into the slow cooker, pop the lid on, then store in the fridge overnight. In the morning put it into the slow cooker.
Fancy more Slow Cooker Curry recipes?
- Slow Cooker Beef Curry – Over 250
reviews!
- Slow Cooker Beef Curry – Totally delicious and simple to make
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
![Slow Cooker Lamb Curry easy recipe](http://www.tamingtwins.com/wp-content/uploads/2022/01/slow-cooker-lamb-curry-horizontal-1-150x150.jpg)
Slow Cooker Lamb Curry - Easiest EVER Recipe!
Ingredients
- 1 kg Lamb Cubes
- 1 Onion
- 4 Cloves Garlic
- 2 tsp Ginger
- 400 g Tinned Tomatoes
- 200 g Curry Paste
- 1/2 tsp Salt
- 2 tsp Garam Masala
- 2 tsp Cumin
- 2 Lamb Stock Cubes
- 500 g Butternut Squash Peeled and cut into cubes or frozen.
To serve:
- 4 tbsp Mango Chutney
Instructions
- Put all of the ingredients in the slow cooker (apart from the mango chutney).
- Cook for 4 - 5 hours on HIGH or 6 - 7 hours on LOW.
- Before serving stir through the mango chutney.
Notes
I used lean lamb leg steaks for this as I wanted to reduce the fat a little. Warning, if you use lean lamb it will not be quite as soft or tender as if you use a regular, slow cooking, cubed lamb cut, like shoulder or leg of lamb. Onions, Garlic and Ginger
I use frozen preprepared of all of these as a time saving shortcut.
Nutrition
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